4 (12 ounce) whole fish, each about 12 oz
1 lemons, juice of
salt, to taste
fresh ground black pepper, to taste
3 garlic cloves, crushed
1 teaspoon ground cumin
2 medium onions, chopped
2 tablespoons oil
2 cups long grain rice
3 1/2 cups hot water
oil ( for frying, preferably olive oil)
lemon wedges ( to garnish)
parsley sprigs ( to garnish)
Scale and gut the fish and leave the heads on. ( well, you don't have to if you don't want to).
Rinse and wipe dry.
Rub surfaces and cavities with lemon juice, salt and pepper.
Cover and leave aside for 30-45 minutes. Prepare the garlic and mix with the cumin.
Gently fry the onions in oil in a deep pan for 15-20 minutes until very soft and golden.
Wash rice, drain and add to onions.
Stir over medium heat for 2-3 minutes, then add the hot water.
Bring to a boil, reduce heat to low, cover pan and cook gently for 20 minutes.
Make 3-4 deep slits on each side of the fish and fill slits with garlic-cumin mixture.
Coat fish with flour and shallow fry in hot oil until golden brown and cooked.
Remove fish and keep it hot.
Add about 2 tablespoons of the oil in which the fish was cooked to the cooked rice. Stir through with a fork, cover pan and leave rice for 5 minutes.
Pile rice on a platter, arrange fish on top and garnish with lemon wedges and parsley sprigs